Pizza is my favorite food and I like it that making it hardly feels like cooking. It's not a traditional Pizza but it still has cheese and therefore I love it. Adding cornmeal on the pan gives the crust a nice crunch. The beans and ground beef are a tasty combination. We've never tried it with re-fried beans but if you don't want to mash up the pinto beans it would also be a tasty alternative. We used a canned Pillsbury Pizza crust. If you want another lower calorie and carb Mexican style pizza option check out the flatout version here.
|Pinto Beans: Mashed ones on the right|
1 pound lean ground beef
1 4 ounce can diced green chile peppers, drained
1/2 0.5 ounce envelope (about 2 Tbsp) of taco seasoning mix
1 tablespoon chili powder
1 tablespoon cornmeal
1 10 ounce package refrigerated pizza dough
1 15 ounce can pinto beans, rinsed drained (or refried beans)
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup green onions, chopped
bottled taco sauce (optional)
1. In a large skillet cook meat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning mix and chilli powder. Bring to boiling; reduce heat. Simmer, uncovered 15 to 20 minutes or until most of the liquid is gone.
2. Grease a baking sheet and sprinkle with cornmeal. Pat pizza dough into a 12x8 inch rectangle on the baking sheet. Bake at 400 degrees for 5 minutes.
3. In a bowl mash pinto beans with fork (or just use re-fried beans) and spread over partially baked dough to within 1/2 inch of the edges. Spoon meat mixture over beans. Bake uncovered for 10 minutes or more until crust is just golden. Sprinkle with cheese and bake 1-2 minutes or more until cheese is melted. Top with lettuce, tomato and green onions. Serve with taco sauce if desired.
[From: Better Homes & Gardens 75th Anniversary Edition Cookbook]
Nutritional Information: (1/16th)
Total Fat: 18g
Saturated Fat: 3g